Raiza Reserva

Wine-making process
The harvest is carried out by hand in the second half of September. This wine is made from a selection of La Rioja’s finest Tempranillo grapes. Controlled fermentation at 26ºC and subsequent ageing in American and French oak barrels for 24 months. Bottle aged for a minimum of 18 months.

Gastronomy

Recommended with red meats, game and matured cheeses.

Tasting Notes

It presents a ruby red colour with brick-coloured edges. On the nose, balsamic aromas with hints of vanilla and leather. It is silky on the palate with mineral notes that give it great smoothness and structure. A wine for special occasions.